AI Article Synopsis
- A study was conducted to identify sources of contamination by spp. in pig slaughterhouses in eastern China, analyzing 2056 samples collected from farms to slaughterhouse processes.
- Results indicated an average contamination prevalence of 19.3%, with significantly higher rates prior to slaughter, during dehairing, and evisceration compared to other steps.
- The study highlights that the farm environment contributes to contamination, suggesting the need for interventions to improve safety in the pork production chain, focusing especially on dehairing and evisceration processes.
Article Abstract
Aiming at investigating the potential sources of spp. contamination in pig slaughterhouse in eastern China, a total of 2056 samples were collected in pork production chain stretching from the upstream farm to the slaughterhouse, including 54 cloacal swabs from 54 live pigs on farm, 1726 samples from 214 pig carcasses along the eight main steps in the slaughtering line, and 276 samples from slaughtering environment. spp. were found, may be propagated in each slaughtering step, with an average prevalence of 19.3% (333/1726). The isolation rate of spp. in samples collected before the slaughter (42.5%, 4.87 ± 1.23 log colony-forming units [CFU]/g), dehairing (28%, 2.40 ± 0.49 log CFU/500 cm), and evisceration (29.4%, 2.50 ± 0.54 log CFU/500 cm) were significantly higher than other slaughter processes ( < 0.05). The prevalence of spp. of pigs on farm was 18.5% (10/54), compared to the slaughtering environment, which was 27.9% (77/276). spp. isolates were obtained from a batch of samples in slaughterhouse and farm belonged to ST-828 complex. Interventions are required to minimize spp. contamination in slaughtering line, especially during dehairing and evisceration. The upstream farm was an additional and usually neglected source of contamination. These findings may provide a new perspective regarding the safety provision of spp. contamination in pork meat production.
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| http://dx.doi.org/10.1089/fpd.2020.2800 | DOI Listing |
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